#柏翠大赛#purple Potato Cheese Bread

Name: #柏翠大赛#purple Potato Cheese Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 65g water; 2g Dry yeast; 140g High-gluten flour; 20g White sugar; 4g milk powder; 27g egg; 2g salt; 10g butter; 50g Cream cheese; 12g milk; 100g Steamed purple sweet potato

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

The last packet of cream cheese can be solved with about three or five breads. It may be faster to make cakes, but there is more preference for bread.
It just so happened that there were a few pieces of steamed purple sweet potatoes, and the final cheese bread started with purple sweet potatoes. After some entanglement, after all, I didn't add sugar to the purple sweet potato. It might be better to just eat the original purple sweet potato. I don’t quite understand why we don’t mix purple sweet potato and cheese, but put them in the dough separately. Of course, this is another kind of fun.
The original flour should be less, and the dough is soft and similar to ciabatta dough. I made my own claim and added 20 grams of flour. The dough kneaded with 140 grams of flour looks just right. Stuffing and baking, the dough quickly turns into a swollen golden sphere. I couldn't help but cut it. The purple sweet potato and cheese, one purple and the other white, blended together in the mouth, it was really good. . . . "

#柏翠大赛#purple Potato Cheese Bread

1. Dough: water 65g, dry yeast 2g, high-gluten flour 140g, white sugar 20g, milk powder 4g, egg 27g, salt 2g, butter 10g Filling: cream cheese 50g, milk 12g, white 7 grams of sugar, 100 grams of steamed purple sweet potato

2. Pour the dough materials except butter into the bread bucket and start the dough mixing program.

3. Stir into a uniform dough, add butter. Start the mixing procedure again.

4. Stir until the film can be pulled out.

5. Round, put in a large bowl, and start basic fermentation.

6. Press the purple sweet potato into a puree with a spoon and set aside.

7. The cream cheese softens at room temperature and blends smoothly. Add sugar and mix well.

8. Add the milk in portions and mix well.

9. In a smooth and particle-free state, spare.

10. The dough grows to 2-2.5 times.

11. Exhaust, divide into three equal parts, round and relax for 15 minutes.

12. Roll into a wafer. Put one third of the purple potato mash,

13. Add another third of the cheese filling.

14. Wrap up, squeeze the mouth tightly.

15. Close the mouth down, put it in the baking tray, and finally ferment until the dough grows 2-2.5 times.

16. Put it in the oven, on the middle level, heat up and down at 180 degrees, and bake for about 20-30 minutes.

17. The surface is golden, baked, and eaten after cooling.

Tips:
The fermentation time depends on the temperature.
The order of purple sweet potato and cheese can be adjusted as you like.
The baking time and firepower need to be adjusted according to the actual situation.